Roasted Cauliflower and Shallot “Hummus”

Cauliflower is one of those versatile vegetables that is good for you but can easily be transformed into so many dishes.  This heart-healthy dip from Cooking Canuck is hummus-like in color and texture but is made entirely of the puréed cruciferous veggie and gets a depth of flavor from caramelized shallots, smoked paprika and rosemary.  Crunchy hazelnuts add protein and texture.  So easy, good and guilt-free.  Dig in!

You can read the original recipe here.

• Servings: 20
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• 5 cups of cauliflower flowerlets
• 1 large shallot, peeleed and sliced lengthwise
• 4 tablespoons of olive oil, divided
• 1/2 teaspoon of smoked paprika, more to sprinkle on top
• 1/2 teaspoon of crushed dried rosemary
• 1/2 teaspoon of sea salt, or more to taste
• 1/2 teaspoon of black pepper
• 3 tablespoons of chopped hazelnuts, divided
• 1 tablespoon of chopped flat leaf parsley

1. Preheat oven to 450F.
2. Coat a baking sheet with cooking spray or a bit of olive oil.
3. In a bowl, toss the cauliflower with the shallot, smoked paprika, rosemary and 1 tablespoon of the olive oil.  Spread on your baking sheet and roast for 25 minutes on the bottom rack, stirring half way through.
4. To toast the hazelnuts, heat them in a small saucepan over medium heat, stirring constantly until their aroma is released, a minute or two.
5. Let the vegetables cool slightly.  Place the cauliflower and shallot in a food processor, add the salt, pepper and 2 tablespoons of the hazelnuts.  Purée until smooth, drizzling in 2 tablespoons of oil while the motor is running.  The dip will be chunky but should be smooth.  Taste and adjust the seasonings.  I added more salt and paprika.
6. Place in a serving bowl.  Drizzle the top with a bit more olive oil and sprinkle with the remaining tablespoon of nuts, the parsley and a bit more paprika for color.  Serve with pita chips and crudités for a healthy snack.  For additional flavor, I drizzled the top with a black truffle oil instead of plain olive oil.